PIZZA QUINOA CASSEROLE
If you like pizza night, give this healthy quinoa casserole a try! It's a fun way to sneak in a healthy meal packed with protein and veggies. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage and onion until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel., Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. Press cancel., Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings., , Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, 1 hour or until pepper is tender. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Nutrition Facts : Calories 350 calories, Fat 15g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1481mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
QUINOA CRUST PIZZA
Quinoa makes for a chewy crust reminiscent of pizza dough but with an extra earthiness. You can prepare the crust ahead of time, then top and bake just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
- For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
- Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
- Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.
SHEET PAN QUINOA PIZZA CRUST RECIPE BY TASTY
Here's what you need: quinoa, water, baking powder, garlic powder, salt, grated parmesan cheese, nonstick cooking spray, pizza sauce, shredded mozzarella cheese, roma tomato, fresh basil leaf, pepperoni, onion, red pepper, spinach, mushroom
Provided by Betsy Carter
Categories Dinner
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
- Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
- Drain and rinse the quinoa.
- Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
- Pour the batter onto the baking sheet, using a spatula to spread evenly.
- Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
- Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
- Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
- Cut pizza into squares and serve.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams
HAWAIIAN PIZZA QUINOA CASSEROLE
It's Hawaiian pizza in casserole form, complete with ham, pineapple and nutritious quinoa.
Provided by Molly Yeh
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- In 4-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add quinoa, and cook about 5 minutes, stirring constantly, until lightly toasted. Add water and a large pinch of salt. Heat to boiling over medium-high heat; cover, and reduce to a simmer. Cook 15 to 20 minutes or until all of the water is absorbed into the quinoa.
- In 10-inch skillet, heat remaining 2 tablespoons oil over medium heat. Cook onion in oil 5 to 7 minutes, until soft and translucent. Add garlic, black pepper and crushed red pepper; cook 1 minute longer. Add spinach, tomato, pineapple and ham; cook until heated through, stirring constantly. Salt to taste.
- In small bowl or measuring cup, mix ricotta, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and the milk.
- Add the quinoa and cheese mixture to the skillet with the onion mixture, and fold together the ingredients. Taste and adjust seasonings, if desired. Transfer to 13x9-inch (3-quart) casserole, and spread evenly.
- Top with remaining mozzarella and Parmesan cheese. Cover with foil, and bake 20 minutes. Remove foil and, if desired, place under the broiler for a few minutes until cheese browns.
- Serve immediately, or recover with foil and keep warm in oven until ready to serve.
Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 95 mg, Fat 5, Fiber 7 g, Protein 49 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 13 g, TransFat 1/2 g
ONE-POT PIZZA QUINOA WITH SAUSAGE, ONION AND PEPPER
All of your favorite pizza flavors come together with quinoa in one pot for a delicious and protein-packed dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.
- Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.
- Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g
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